Mexican Eggs Benedict

Mexican Eggs Benedict - A fun and healthy spin on the classic eggs Benedict - done 2-ways! 

If I am going out for breakfast or Sunday brunch, the first thing my eyes search for is the keyword: Benedict. I’m obsessed with the concept of having a carb, piece of meat, poached egg, creamy hollandaise sauce, and fun toppings all on one fork and for every bite. Talk about an explosion of flavors! 

So why wait for the next brunch invitation when you can make eggs Benedict at home! And sure, you can totally make the American classic eggs Benedict which consists of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce OR… you can make it my way = the spicy, healthy, and fun way! 

Mexican eggs Benedict done not one, but TWO ways! 

Components consist of: 

• Carbohydrate base: Roasted or grilled sweet potato slices

• Meat: Spicy chorizo

• Poached egg: if it ain’t broke, don’t fix it! 

• Hollandaise sauce: creamy chipotle hollandaise sauce

• Toppings: avocado, pickled onions, sliced peppers, lime wedge, cilantro

• Fresh fruit salad on the side

Now that you have the components, you know how Mexican dishes tend to have variations of the same thing i.e. burrito, taco, enchilada - same ingredients just done a different way?

That is what we are doing here! So you can prepare the ingredients in the classic eggs Benedict fashion OR you can throw everything in a bowl and call it Mexican eggs Benedict nachos or Mexican eggs Benedict nourish bowl… up to you! 

Before you start cooking, know that this recipe is gluten-free, dairy-free friendly, Whole 30, nut-free, paleo, and grain-free. 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Mexican Eggs Benedict - A fun and healthy spin on the classic eggs Benedict - done 2-ways! 

Prep Time: 20 min Cook Time: 40 min Servings: 4

Ingredients

• 1 large sweet potato

• 1 Avocado

• 1 lb ground chorizo (removed from their casings if applicable)

• 4 large eggs

• 1 tsp white vinegar

Chipotle Hollandaise

• 2 egg yolks

• Juice of half lime

• 1-2 Tbsp chopped chipotle pepper in adobo (or 1 Tbsp chipotle powder)

• ¼ cup melted butter (or ghee for paleo/Whole30)

• ¼ tsp salt

Toppings 

• Fresh fruit (strawberry + mango + juice of half lime)

• 1 bundle fresh cilantro, chopped

• 1 jalapeno, sliced

• Pickled onions

• Lime wedges

Directions

1. Peel the sweet potatoes and cut into ½ in thick slices for rounds or cut sweet potatoes into cubes slices for nacho style. 

2. Brush or spray each slice or cubes with oil and grill or roast at 425 degrees for approx. 20 minutes per side or when the sweet potatoes are slightly tender. 

3. To make the hollandaise, in a small processor or tall container add the egg yolks, salt, lime juice and chipotle. Insert an immersion blender into the tall container or blend on high in the food processor for 30 seconds. Very slowly drizzle the melted butter/ghee into the vessel while blending. 

4. In a medium pan on medium-high heat, ground the chorizo meat until cooked and has a crumbly texture. 

5. To make the poached eggs, fill a medium pot with approximately ¾ of water and add in the vinegar. Bring water to a boil and reduce the heat to low-medium. Using a spoon, quickly move the spoon in a circular motion in the water to create a whirlpool and then crack an egg into the center of the whirlpool. Let sit for 4 minutes to cook before removing the egg from the water using a slotted spoon. Repeat with the remaining eggs. 

   1. Eggs Benedict way: place two sweet potato rounds on a plate and top each slice with avocado slices, chorizo meat, poached egg and hollandaise sauce. Garnish with toppings and create a fresh fruit salad on the side before serving. 

   2. Nacho way: place sweet potato cubes on a plate or bowl and layer with avocado slices or cubes, chorizo meat, poached egg and hollandaise sauce. Garnish with the toppings along with the fresh fruit before serving. 

Notes

• This meal is considered a six senses nourish meal! For more information - check out the Nourishment Program!

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Foolproof Shakshuka

Foolproof Shakshuka - A classic Middle Eastern dish where poached eggs are nestled in a hearty, spiced tomato sauce. This simple one-pan meal can be made for breakfast, brunch, lunch, or dinner! 

Shakshuka - such a fun word! If you have never heard of it, shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.” This delicious Middle Eastern dish is “mixed up” with sauteed vegetables, spices, tomatoes, and poached eggs. 

To make this foolproof, you only need a skillet for this recipe. You start by sauteing vegetables and/or breakfast sausage in the skillet, throw in some spices to toast, then add in tomatoes for the flavors to meld. Simmer the mixture to allow the flavors to build as well as to allow excess liquid to evaporate. 

You then create little pockets in the stew, crack a few eggs directly into the mixture, and then place the skillet in the oven. Garnish with fresh herbs, cheese, red pepper flakes and serve it hot with flatbread or crusty bread. That easy! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Ingredients

• 4 eggs

• 1 medium zucchini (cubed)

• 1 lb brussels sprouts (shaved)

• ½ cup cherry tomatoes (halved)

• ½ red onion (diced)

• 2 cloves garlic (minced)

• 1 package (12 oz) breakfast turkey sausage 

• 1 can 28 oz fire-roasted crushed tomatoes

• ½ cup crumbled feta or vegan feta

• ½ tsp smoked paprika

• ½ tsp cumin

• Dashes of red pepper flakes (omit if sensitive to spice)

• Salt and pepper to season

Directions

1. Preheat the oven to 375 degrees. 

2. In a large oven-safe skillet, cook breakfast sausage over medium heat. When the sausage is finished cooking, drain the oil from the sausage and set to the side. 

3. If the skillet has about a tablespoon of oil leftover from the sausage, leave in the skillet; otherwise, add about a tablespoon of oil to the skillet. Once the pan is warm again (continue cooking on medium heat), add onion and garlic and saute until onions are translucent, about 4 minutes. 

4. Add zucchini, brussels sprouts, and cherry tomatoes. Continue cooking, stirring often until the vegetables are cooked, about 4-6 minutes. Add smoked paprika, cumin, S&P, and red pepper flakes. 

5. Pour in the crushed tomatoes with their juices and the cooked sausage. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.

6. Turn off the heat. Taste (careful - hot!), and add salt, pepper, or additional spices as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4-5 eggs, depending on how many you can fit in the skillet. Sprinkle salt and pepper over the eggs. 

7. Carefully transfer the skillet to the oven and bake for 8-12 minutes, checking often once you reach 8 minutes. You know when the eggs are done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you “shimmy” the pan. (Keep in mind, the eggs will continue to cook after you pull the dish out of the oven.)

8. Transfer the hot skillet to a heat-safe surface like the stove. Top with crumbled feta, fresh cilantro/basil leaves, and more red pepper flakes, if desired. Serve in bowls with crusty bread on the side or on its own. 

Notes 

I like using these turkey sausage brands. Applegate and The Great American Turkey Co.

Roots Juice

Roots Juice - From the Roots signature root juice - sweet and fun, you can’t tell it’s healthy!

I think it’s only fitting to create a signature root veggie juice in honor of our name, don’t ya think!? With that said, this juice couldn’t be more perfect for that title! Roots juice started out as a refreshing drink for my catered events because people wanted something fun yet sweet while staying true to its healthy roots.

All this time, I assumed this recipe was on the blog! Luckily for you, the community reached out and said, no, haha so here we are! Made with my favorite root veggies (carrots, beets, and ginger) and naturally sweetened fruits, this juice has only 8 ingredients!

Roots juice is great for a brunch cocktail/mocktail, hot summer day, or just to drink with your morning breakfast. You can also skip the juicing part if you are not into juicing/want more plant based fiber into your diet.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Roots Juice - From the Roots signature root juice - sweet and fun, you can’t tell it’s healthy!

Ingredients 

• 2 red apples

• 1 small knob of ginger

• 1 grapefruit (or blood orange)

• 1 & ½ cup strawberries

• 1 small beet

• 2 carrots

• ½ lemon

• 1 cup coconut water

Directions 

1. Prep all fruits/vegetables with inedible rinds removed. Be sure to thoroughly wash all fruits/vegetables as best as possible. 

2. If using a juicer: add all ingredients to a juicer and let it do its work! 

3. If using a high-speed blender like Vitamix, add all ingredients to the blender and blend on high for 2-3 minutes. Strain using a nut milk bag. Squeeze all the juice you can and discard leftover pulp or reuse in something else! 

4. Store in an airtight glass container for up to 48 hour maximum. Fresh and drinking immediately is best!

5. Makes about 4 cups

Everything Bagel & Lox Socca Pizza

Everything Bagel and Lox Socca Pizza - Where socca bread meets bagel and lox! Gluten-free, dairy-free, and grain-free! 

Summertime = traveling so let me take you to southern France, the home of the socca bread. While strolling through the markets in France, you will find socca (healthier than pancakes) everywhere. Socca is made with 4 simple ingredients: chickpea flour, water, salt, and olive oil. As you can see, socca is free from gluten, dairy, and grain while being high in fiber and protein. 

Chickpea flour is simply grounded chickpeas and is minimally processed. You can purchase chickpea flour or make your own! If you are making your own chickpea flour, you can boost the nutritional value by using sprouted chickpeas! Like other beans and legumes, soaking and sprouting makes them easier to digest. 

Because it’s so easy to make, you can play around with the recipe. For example, you can keep the recipe plain for chili, soups, and stews. Add rosemary, oregano, and thyme for more italian recipes, or add honey for a sweet treat! 

For this recipe, I combined two of my favorite things into one dish - socca and lox and bagel. For the bagel part, I simply added red onions and everything but the bagel seasoning into the socca batter. I’m just going to tell you - this… on its own… is pure heaven! But of course if you want to take it up a notch, add smoked salmon with fun toppings like arugula, capers, lemon wedges, tomatoes, olives, red onion... the list goes on and on! 

Before you recreate this simple and easy dish, here are a few tips when making socca:

• Unless you are making a truly authentic socca cooked in a copper plate over a wooden stove, cast iron skillet is the way to go.

• Too many times I undercook socca because I worry that it will burn. You will know when it’s time to take the skillet out of the oven when the edges start to brown and pull away from the pan. 

• This may be a given but after you preheat the skillet, remember that it’s as hot as fire so please use mitts! (I might have burned myself a time or two…)

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Everything Bagel and Lox Socca Pizza - Where socca bread meets bagel and lox! Gluten-free, dairy-free, and grain-free! 

Ingredients

Normal socca

• 1 cup chickpea flour

• 1 cup water

• ½ tsp sea salt

• 1 ½ Tbsp EVOO

Everything bagel socca 

• Normal socca ingredients

• 1 Tbsp everything bagel seasoning

• ⅓ cup sliced red onions

Toppings

• Smoked salmon

• 1 handful fresh arugula

• 2 Tbsp capers

• Lemon wedges

• ½ tomato sliced

• 1 handful fresh dill

• Dairy free cream cheese

Directions

1. In a medium bowl, add flour, water, salt, and EVOO. Mix ingredients together and let sit for 30 minutes. 

2. In the meantime, preheat oven to 425 degrees; prepare other ingredients while the oven is preheating.

3. Place a cast iron skillet in the oven for 15 minutes. This will give your skillet enough time to get really hot and will ensure even cooking.

4. Take the skillet out using oven mitts and add about 1 Tbsp of EVOO. Turn the oven to broil and pour batter into skillet. Sprinkle red onion slices and bagel seasoning over mixture and place back into the oven for about 7-10 minutes or until cooked through (Edges should pull away from the pan and should be brown).

5. Once cooled, top with lox toppings and enjoy!